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AIOLI SPREAD 

Ajada, Skordalia or Toum is a garlic spread from the Ottoman Levantine regions, thicker than the French aïoli. Different thickening are added, moist stale bread, potatoes or bread crumbs, they all made with lots of garlic but hey, as Arthur Boer says: “There is no such thing as a little garlic”.
Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes and thought to be essential for keeping vampires at bay!

But it is also good for zapping bacteria, keeping your heart healthy, warding off coughs and colds - and don't worry it needn't give you bad breath!

Serves 6 to 8

AIOLI SPREAD
12 garlic cloves pressed

4 slices white bread (crust removed)

1 egg (room temperature)

1 cup sunflower oil
Lemon juice

Salt and white pepper

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  • Moisten the bread by placing it under tap and then squeeze out as much water as you can.

  • Place bread, garlic, egg and seasoning in a mix master bowl with a balloon beater (white eggbeater) and mix well.

  • Pour oil, a drop a time (as for mayonnaise) while stirring constantly.

  • If mixture seems waxy add few drops of lemon juice and carry on adding the oil.

 

TIPS

* Can place the egg in a jug of warm water for 5 min. This should bring it to room temperature.

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Serving suggestions:

As a topping for Bruschettas

As part of a Meze 

As a dip with pita bread

As a starter with Greek salad and fresh crusty baguettes or crudités.

As a sauce for meat, fish and vegetables.

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